Tag Archives: Slow Cooker

Hawaiian Pulled Chicken~Slow Cooker Recipe

Love breaking out the slow cooker for a no fuss meal on a busy day. This is my version of Hawaiian Pulled Chicken. The recipe would work well with pork as well. I opted for chicken thighs because I think they are moist and have more flavor. Besides a hearty sandwich using ciabatta rolls, I also served it over rice one day and over a fresh green salad for a lighter meal. Whichever way you choose to serve it, this is one of those recipes that improves with flavor as the days go. Great for a freezer meal!

 

Hawaiian Pulled Chicken~Slow Cooker Recipe

Hawaiian Pulled Chicken

Ingredients

Mix and Set Aside
1 full cup fresh pineapple, diced
3 tablespoons fresh ginger, minced
3 tablespoons fresh garlic, minced
5 green onions, sliced
2 serrano peppers, minced
1 tablespoon red chile pepper flakes
1/3 cup brown sugar
1/3 cup soy sauce
1/3 cup rice wine vinegar
4 tablespoons honey
2 to 3 tablespoons sriracha
2 tablespoons lime juice
* we like our foods spicy, adjust to your spice level

*For a mexican twist on this recipe, I would add 3 chipotles in adobo minced instead of the sriracha, 2 tablespoons of chile ancho powder and 1 tablespoon of annatto powder. Kind of like an Al Pastor flavor.

Hawaiian Pulled Chicken

You will also need
1/2 white onion, sliced
2 pounds boneless chicken thighs  or breast
1 1/2 cups chicken broth
2 tablespoons cornstarch
1/4 cup water

Hawaiian Pulled Chicken

Directions

1. In a bowl combine the first 12 ingredients. Stir well to combine and adjust the salt and acid levels to your taste. Set aside.

2. In the slow cooker, layer the sliced onions on the bottom. Add half of the chicken and spread out evenly. Pour in half of the pineapple mixture from the bowl over chicken. Add another layer of chicken and remaining pineapple mix. Pour the chicken broth over the top. Cover and cook on high for 4 hours or for 6 to 8 hours on low.

3. When ready, pull chicken from the slow cooker and pull apart using two forks. In a small bowl, whisk together the cornstarch and 1/4 cup of water until smooth. Whisk the slurry into the hot broth remaining in the crock pot. The sauce will thicken quickly. Add the chicken back in, turn heat to low setting and cook for another 10 minutes. Yields 6-8 servings for sandwiches.

Hawaiian Pulled Chicken

Hawaiian Pulled Chicken

 

Hawaiian Pulled Chicken

 

Hawaiian Pulled Chicken

Tacos y Domingo Familiar~ Slow Cooked Beef Tacos

 As a kid in California, Sunday’s were a day spent with family at the local park. My Mom would pack bologne sandwiches, that big box of Laura Scudder potato chips, a watermelon and a gallon size of lemonade. That was all we needed to enjoy those all day trips.When we moved to Texas, things were a little different and Sunday’s became special for a different reason. Sunday morning tacos were and still are my most favorite tacos. My parents were self employed and to earn some extra money they often would sell used items at the local flea market in Houston/Pearland. It was not an easy task, to say the least. So in preparation for the long hours at the flea market, my Mom would slow cook a chuck roast in the crock pot. Early Saturday mornings would consist of some quick chorizo con huevo tacos, but on Sunday we would feast on the most delicious beef tacos or tortas out of the slow cooker. A quick pico de gallo and sliced avocado was all we needed to enjoy this tasty meal. While most families were attending church service, my parents were working hard  at the flea market trying to sell their goods. It was not always a succesful weekend, but the trips I did make with my parents to the flea market really taught me to work hard at whatever it is you do in life. And for me, without the stories of how a recipe inspires us, it would just be another taco recipe. “Mom’s Flea Market Tacos”

Slow Cooker Beef Tacos
Slow Cooker Beef Tacos

 

Chuck Roast Tacos in the Slow Cooker

Ingredients

2 1/2 pounds chuck roast
Salt
Pepper
Garlic
Cumin
Oregano
1 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
3 tablespoons Maggi Sauce  or Worcestershire
1 cup water

Shredded Chuck Roast in the Slow Cooker
Shredded Chuck Roast in the Slow Cooker
Slow Cooker Beef Tacos....Easy to Throw a Taco Party
Slow Cooker Beef Tacos….Easy to Throw a Taco Party

Directions

1. Add water, vinegar, Maggi sauce and red pepper flakes to the bottom of slow cooker. Season the beef to taste on both sides with spices listed. Add to slow cooker.

2. Cook on high for 4 hours or on low for 6 to 8 hours. Shred the beef with two forks while it’s still warm. I remove most of the fat also. Ladle a little of the broth left in slow cooker over beef. Yields up to 6 servings for tacos.

Tips~ If not eating right away, I like to refrigerate the broth overnight them remove the fat layer from the top. Strain the remaining broth using a heavy paper towel and add to shredded beef.

Slow Cooker Beef Taco Party. Such a simple, but oh so tasty taco.
Slow Cooker Beef Taco Party. Such a simple, but oh so tasty taco.

 

And before we serve the tacos, there must be at least 3 salsa’s to choose from…..or at least in my house there is….lol!

Roasted Tomatillo Serrano Salsa with Avocado
Roasted Tomatillo Serrano Salsa with Avocado

Roasted Tomatillo Serrano Salsa with Avocado. This another variation the the “Green Sauce” as my friends have named it!

4 to 5 large tomatillos, peeled and washed
3 cloves garlic, skins on
6 to 8 serrano peppers, stems removed
4 Anaheim peppers, stems removed
1 large avocado
1/2 cup water
1/3 cup cilantro
1 teaspoon chicken bouillon
1/2 teaspoon oregano, crushed
Juice of 2 key limes or 2 tablespoons white vinegar
Salt and fresh cracked pepper to taste

In a large skillet at medium heat, add the tomatillos, garlic, serrano and anaheim peppers. Drizzle with a little olive oil and roast/char for 15 to 20 minutes, turning as needed.

Transfer the Anahiem peppers toa plastic bag and let them steam and cool. Once cooled, remove the blistered skins and seeds. Remove skins from garlic.

Transfer all of the ingredients to the blender. Blend until smooth. Garnish with a little more cilantro.

 

Pickled Sweet Onion, Radish and Jalapeño
Pickled Sweet Onion, Radish and Jalapeño

Pickled Sweet Onions and Radish~ Cebollas en Escabeche. I have prepared various versions of this recipe. I met a great Mexican chef, Alex Perez through my food page and his version of this recipe also included habanero peppers. If I had some, I would of added them too! Love, love, love a little hint of habnero in any escabeche! Here is the Youtube link to his video/recipe. You must check him out! 

1 medium sweet onion, sliced thin
10 to 12 large radishes, sliced thin
4 to 5 jalapeños, sliced or diced with seeds
Juice of 6 to 8 key limes or 2  to 3 regular limes
3 to 4 tablespoons olive oil
1 1/2 teaspoons oregano, crushed
Salt and fresh cracked pepper to taste

Combine all of the ingredients and let sit for 1 hour before serving. Store in an airtight container in the refrigerator for a few days.

 

Chile Piquin and Garlic Pico
Chile Piquin and Garlic Pico

Chile Piquin and Garlic Pico~ This recipe was inspired by my bruschetta that I so enjoy during the summer months and the balsamic vinegar makes this version of Pico de Gallo tasty!

5 roma tomatoes, seeded and diced
3 cloves garlic, minced
1 full tablespoon dried chile piquin, toasted and crushed
1/3 cup cilantro, finely chopped
3 tablespoons balsamic vinegar
3 tablespoons olive oil
salt and fresh cracked pepper to taste

Combine all of the ingredients, cover and let marinate for 1 hour.

Domingo Familiar and The Best Beef Tacos!
Domingo Familiar and The Best Beef Tacos!
My parents at the flea market...they always made the best of it.
My parents at the flea market…they always made the best of it.

Rustic Tomato Basil with Sausage and Shells

Rustic Tomato Basil with Sausage and Shells (Slow Cooker Recipe). I love the idea of adding pasta to my favorite  slow cooker soup recipes, but most times I would not add any for fear of overcooked pasta. An easy way to prevent this is to cook your pasta separate, according to the package directions. Once cooked, drain and rinse in cold water and drizzle generously with olive oil. It will keep it shape and texture until you are ready to add it to your recipes. And a little pasta goes a long way. Just one cup of uncooked mini shells was enough for this entire slow cooker recipe. This soup recipe was inspired by my fresh bruschetta that I enjoy all summer long. Fresh basil, tomatoes and garlic spiced up with crushed red pepper flakes. And don’t forget the balsamic vinegar that works well in soups, stews and marinades as well as the popular dressings. I use more canned tomato products during the cold weather months when fresh tomatoes are too expensive. As long as you cook them long enough, the results will be delicious! 

Rustic Tomato Basil with Sausage and Shells
Rustic Tomato Basil with Sausage and Shells

Ingredients

1 pound hot Italian turkey sausage, out of the casings
1/2 cup sweet onion, diced finely
3 to 4 cloves garlic, minced
1 jalapeño, seeded and minced
2 stalks celery, sliced thin
3 fresh roma tomatoes, diced
1 cup fire roasted red bell pepper, diced
1/2 cup fresh basil, chopped
1 1/2 teaspoons oregano, crushed
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
14 oz can fire roasted tomatoes, diced
8 oz can tomato sauce
6 cups chicken broth
2 tablespoons balsamic vinegar
Salt and pepper to taste
1 cup uncooked mini shells

A Rustic Tomato Basil Soup with sausage and Shells in the Slow Cooker
A Rustic Tomato Basil Soup with sausage and Shells in the Slow Cooker
Could not wait until the next day. I had to taste test the soup soon after it was done.
Could not wait until the next day. I had to taste test the soup soon after it was done.
Garnished the Rustic Tomato Basil Soup with Shaved Parmesan and Red Pepper Flakes...Toasted Crostini didn't hurt either...
Garnished the Rustic Tomato Basil Soup with Shaved Parmesan and Red Pepper Flakes…Toasted Crostini didn’t hurt either…

Directions

1. Add the sausage to crock pot and break into smaller pieces using a wooden spoon. Add all of the remaining ingredients, minus the pasta shells. Turn slow cooker on high and cook for 4 hours or cook on low for 6 to 8 hours.

2. While soup is cooking, cookt the pasta according to package. Drain, rinse with cold water and drizzle with olive oil until ready to use.

3. Once soup has cooked for 4 hours, if serving right away, ladle in some of the cooked pasta to the bowl, then add soup on top. If serving later, let soup cool slightly before adding the cooked pasta. Stir gently to mix. Serve with toasted crostini slices, shaved parmesan and red pepper flakes. Yields 6 servings.

Phone Camera shot of the Rustic Tomato Basil Soup
Phone Camera shot of the Rustic Tomato Basil Soup